Red Cabbage and Apple Soup
- Yield: servings
- 4-- golden delicious apples
- 2tablespoons unsalted butter
- 1-- yellow onion, minced
- 1-- head red cabbage, about 3/4 lb, cored and very thinly sliced
- 1/4cup red wine vinegar
- 4 /12cup beef broth
- -- salt and freshly ground pepper
- 2teaspoons fresh lemon juice
- 1/3cup sour cream (optional)
- 1/4cup chopped dill
- Leaving them unpeeled, cut 2 of the apples into quarters, core them, and then cut into 1-inch cubes. Set aside.
- In a large, heavy pot, melt the butter over medium heat. When it is foaming, add the onion and sauté until translucent, 2–3 minutes. Add the apple cubes and sauté until softened slightly, 3–4 minutes. Add the cabbage and sauté, stirring often, until it glistens and the color has lightened, 5–6 minutes. Add the vinegar and bring to a simmer, stirring to scrape up any browned bits on the pan bottom. Add the broth, 1⁄2 tsp salt, and 1⁄2 tsp pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the cabbage and apples are tender, about 15 minutes.
- While the soup is simmering, peel, halve, and core the remaining 2 apples, then shred them finely on a box grater. Place in a small bowl, add the lemon juice, and toss to coat. Set aside.
- When the soup is ready, remove from the heat and stir in three-fourths of the shredded apples. Serve, topped with sour cream, if using, and sprinkled with the remaining shredded apples and the dill.
Reprinted with permission from Williams-Sonoma Soup of the Day by Kate McMillan, Weldon Owen.